Diet Nutrition Affect Brain Development but Not Glutens

Whether you are looking for more information about the effects of diet and nutrition on the brain or gluten it is important to do your homework. Gluten and gluten sensitivity are complex psychiatric disorders involving a tolerance to the proteins gluten and other forms of gluten in the diet despite no symptoms of Celiac disease. Maddin adds one more valuable piece to that puzzle.

In a new article published in the journal PNAS he and co-author Ming-Hsien Wang Ph. D. professor of neurology and neurosurgery at the University of California San Francisco use new data collected from the SCEDeLAB consortium a collaboration between the National Institute of Mental Health the American College of Neurology (NIMH) and Sandoz to better understand and define the relationship between diet and brain development of celiac disease patients.

Gluten is the most common cause of gluten sensitivity which is marked by a frustrating sense of not getting all the way through gluten-containing foods. However gluten reaction can be triggered by a wide variety of foods with wheat rye and barley among the most popular. This clinical heterogeneity is often manifested in forms of intolerance with different individuals experiencing sensitivity to gluten and celiac disease differently depending on preexisting gluten intolerance status. Moreover celiac subtypes that harbor some genetically resistant forms of this so-called T-shaped gluten sensitivity have also been described in clinical patients.

The aim of this study was to investigate whether diets enriched with fish and legumes corresponded with gluten-antibody IgA sensitivity and brain development in the celiac disease group. The second study was associated with the use of gluten-deficient mice which had been engineered to lack the ability to synthesize a protein that binds to antibodies associated with celiac disease.

The third study was a joint study sponsored by the Postgraduate Medical Education Program (PME) and the National Autonomous University of Singapore (UNESSM). Wang and his colleagues looked to see whether the omega 3 fatty acids found in fish and legumes can boost the antibody-cell function deficit found in colons.

Low omega-3 concentrations in mice in the PEX regimen associated with best outcome.

Bortezomib a polyphenol found in the blood of colons provided a potential false negative response to the omega-3 fatty acid. This did not help explain the correlation between the two results. Low level of 5-iodin which is the form of bortezomib food was not associated with sensitivity to gluten in a mouse model. High omega-3 tension was found in all four mice while brain adaptation decreased and memory deficits became apparent as well. This is the final study of the SCEDeLAB consortium and its results are yet to be published in a peer-reviewed journal.

Wang of UCLA emphasizes that there is an important gap between what is already known about the effect of diet and its effect on the brain and the development of celiac disease. We still have to do more study to help fill this gap but our results and way of trying to study this problem will allow us to improve the lives of the group.